Cream Of Clam And Leek Soup

Ingredients

some garlic
36 littleneck clams
2 tb butter
3 c leeks
3/4 c onion
2 c dry wine
2 c cream
1 c milk
1 pepper
2 tb ricard
2 cups cream
1 cup milk

Instructions

pepper and cover closely. Let cook for about 10 minutes or until the clams open. Add the Ricard and stir. Serve piping hot with a soup spoon and oyster fork.